Patrick Oconnell
Pizza is an Italian dish that typically consists of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients. The word pizza was first documented in 997 CE in Gaeta, Italy, and pizza-like dishes have been prepared since ancient times. In the 6th century BCE, Persian soldiers baked flatbreads with cheese and dates on their battle shields. Ancient Greeks made a flatbread called plakous, which was flavoured with toppings such as herbs, onion, cheese, and garlic. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or 19th century. Pizza Margherita, invented in 1889, is often considered the archetypal pizza. Pizza is now one of the most popular foods in the world and is enjoyed with a variety of cheeses and toppings.
| Characteristics | Values |
|---|---|
| Origin | Naples, Italy |
| First recorded | 997 CE, Gaeta |
| Etymology | Comes from dialectal pinza, meaning 'clamp' |
| Ancient history | In the 6th century BCE, Persian soldiers baked flatbreads with cheese and dates on their battle shields |
| Ancient Greek version | Plakous, topped with herbs, onion, cheese, and garlic |
| Roman version | Adorea or libum adoreum, a flatbread with cheese spreads called moretum, and fruits |
| Modern pizza | Created in Naples in the 18th or early 19th century |
| Creator of modern pizza | Neapolitan pizzaiolo Raffaele Esposito |
| TSG dish | Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed dish in 2009 |
| UNESCO recognition | Art of making Neapolitan pizza was included on UNESCO's list of intangible cultural heritage in 2017 |
| Cheese types | Mozzarella, cheddar, provolone, goat cheese, burrata cheese, pecorino romano, ricotta, gorgonzola, and more |
| Cheese production | Leprino Foods holds patents for specialized mozzarella production processes |
| Cheese production companies | Leprino Foods, Glanbia |
| Cheese production stats | In 1997, annual production of pizza cheese was 1 million metric tons in the US and 100,000 metric tons in Europe |
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What You'll Learn
Pizza's ancient history
Pizza has a long and fascinating history that dates back to ancient times. The word "pizza" was first documented in 997 CE in Gaeta, a town in southern Italy, and subsequently in other parts of central and southern Italy. The term is believed to originate from the Latin word "pinsere," meaning "to pound or stamp," and was introduced into the English language in the 1930s.
However, the concept of pizza-like dishes can be traced back even further. In the 6th century BCE, Persian soldiers serving under Darius the Great are said to have baked flatbreads with cheese and dates on top of their battle shields. Similarly, in ancient Greece, citizens prepared a flatbread called "plakous" or "placentae," which was flavoured with toppings such as herbs, onions, cheese, and garlic. The ancient Romans also had their version of flatbread, called "adoréa" or "libum adoreum," which was covered with various toppings, including cheese spreads, fruits, wheat, honey, and oil. A painting of this ancient Roman dish was discovered in Pompeii, providing a glimpse into the culinary practices of the time.
Moving forward in history, we find that flatbreads continued to be a common food item in the Mediterranean region during the late Medieval and early modern eras. These flatbreads, often referred to as galettes, were topped with a variety of ingredients and served as street food for the lower classes. It was during this time that the term "pizza" began to be associated with these dishes in 16th-century Naples.
The evolution of pizza continued in the 18th and early 19th centuries, with the opening of the first pizzerias in Naples, Italy. These establishments allowed customers to sit and enjoy their pizzas on the spot, rather than eating them while walking. The archetypal pizza, Pizza Margherita, is believed to have originated in 1889 when the Neapolitan pizzaiolo Raffaele Esposito created it in honour of Queen Margherita during her visit to Naples. This pizza featured the colours of the Italian flag: red (tomato), white (mozzarella), and green (basil).
Over time, pizza has undergone further transformations, with the quest for the ideal pizza cheese leading to various experiments and innovations. Mozzarella, originating from southern Italy, has become the quintessential pizza cheese, known for its mild flavour and superb melting qualities. However, other cheeses, such as provolone, ricotta, gorgonzola, and even cheddar and goat cheese, have also gained popularity as pizza toppings, offering unique flavours and textures.
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Modern pizza's evolution
The evolution of modern pizza began thousands of years ago with ancient civilisations enjoying their own versions of flatbreads. The ancient Egyptians, Greeks, and Romans all had their variations—flatbreads topped with olive oil, herbs, and other simple ingredients. These early forms of pizza were far from what we enjoy today, but they laid the foundation for the modern pizza.
The word "pizza" was first documented in 997 CE in Gaeta, Italy, and the dish is thought to have evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. The innovation that led to flatbread pizza was the use of tomato as a topping, which occurred sometime after the tomato was brought to Europe from the Americas in the 16th century.
In the late 1800s, pizza took a significant leap forward when Raffaele Esposito, a local pizzaiolo, created a special pizza for the visit of King Umberto I and Queen Margherita of Savoy. His creation, topped with tomatoes, mozzarella, and basil—representing the colors of the Italian flag—was named Pizza Margherita in honor of the queen. This moment marked a turning point, elevating pizza from a humble street food to a dish worthy of royalty.
Following the creation of the Margherita pizza, pizza began to gain popularity throughout Italy, and different regions of the country developed their own variations and styles, incorporating local ingredients and culinary traditions. This regional diversity contributed to the rich tapestry of pizza styles seen in Italy today.
In the late 19th and early 20th centuries, Italian immigrants brought their culinary traditions, including pizza, to the United States, where it quickly gained popularity in cities like New York, Chicago, and Boston. The first pizzerias in America were established by Italian immigrants in these cities, which had large Italian communities.
Today, pizza has continued to evolve and adapt to the demands of modern diners while preserving its rich history. From gluten-free crusts to vegan cheese, pizza has become a canvas for culinary creativity, with chefs around the world experimenting with unique toppings and flavor combinations.
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Pizza cheese production
Pizza is an Italian dish that typically consists of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term "pizza" was first recorded in 997 CE in Gaeta, Italy, and pizza-like dishes have been consumed throughout ancient history. For example, in the 6th century BCE, Persian soldiers baked flatbreads with cheese and dates on their battle shields.
Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use on pizza. These include processed and modified cheese, such as mozzarella-like processed cheeses and mozzarella variants. The term can also refer to any type of cheese suitable for use on pizza. The most popular cheeses used in the preparation of pizza are mozzarella (accounting for about 30%), provolone, cheddar, and Parmesan.
Pizza cheese frequently consists of a blend of two or more cheeses, such as low-moisture mozzarella or provolone. Low-moisture mozzarella was first manufactured in dairy factories in the Midwestern United States and was originally called "pizza cheese". It has a firmer texture, is easier to grate, and has better browning and melting characteristics than standard mozzarella.
Processed pizza cheese is manufactured to optimise qualities such as browning, melting, stretchiness, and fat and moisture content. Several studies and experiments have been conducted to analyse the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins, and other variables to create ideal and economical pizza cheeses. For example, trisodium citrate, a food additive, has been found to improve the preferred qualities of pizza cheese slightly. Additionally, denatured whey proteins increase moisture retention, but the improvements are minor and may not be economically beneficial.
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Popular pizza cheeses
Pizza is an Italian dish that originated in Naples, specifically in the 18th or early 19th century. It is a flatbread dish, typically consisting of a base of leavened wheat dough, topped with tomato, cheese, and other ingredients, and baked at a high temperature. The word 'pizza' was first recorded in 997 CE in Gaeta, Italy.
Cheese has been a part of pizza since its inception, and today, there are numerous varieties of pizza cheeses available. Mozzarella is the most popular and common type of pizza cheese. It is a soft, spun-curd cheese made from cow's milk or Bufala milk, and it is known for its creamy texture and fresh taste. Low-moisture mozzarella, which was first manufactured in the Midwestern United States, is often used in pizzas due to its longer shelf life, better browning, and melting characteristics.
Another popular pizza cheese is provolone, which is a semi-hard Italian cheese. It is the second most popular cheese to blend with other cheeses and is known for its versatility, as its flavour and texture can vary depending on its aging process. A combination of mozzarella and provolone may brown less when cooked compared to other cheese blends.
Cheddar cheese is also widely used on pizzas due to its sharp taste and low elasticity, which prevents excessive blistering. It is a popular cooking cheese because it melts smoothly without losing its flavour. However, it should be noted that cheddar does not handle high heat well, so its use may be limited to blends with other cheeses.
Other types of pizza cheeses include Emmental, pecorino romano, Wisconsin brick cheese, ricotta, Havarti, gorgonzola, gouda, and goat cheese. The choice of cheese can depend on the style of pizza, the desired flavour, and the texture of the final product.
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Making classic cheese pizza
Pizza is an Italian dish, specifically Neapolitan, that typically consists of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients. The word pizza was first recorded in 997 CE in Gaeta, a town in southern Italy. Pizza is believed to have evolved from similar flatbread dishes in Naples, Italy, in the 18th or 19th century.
Now, let's make a classic cheese pizza!
Ingredients:
- Warm water (90 to 100 degrees)
- Sugar
- Flour
- Tomato sauce/crushed tomatoes
- Olive oil
- Grated garlic
- Balsamic vinegar
- Seasonings (oregano, salt, and pepper)
- Mozzarella cheese
- Parmesan cheese
- Basil leaves
Instructions:
- Dough Preparation: Start by checking the water temperature with a thermometer. Add a little sugar to the warm water and mix it in. Then, gradually add the flour and mix until you have a sticky dough. Knead the dough and let it rest for at least 12 hours at room temperature to ferment and rise. You can also make the dough up to two weeks in advance and store it in the freezer.
- Tomato Sauce: In a separate bowl, prepare the tomato sauce by mixing crushed tomatoes, olive oil, grated garlic, balsamic vinegar, and seasonings. You can adjust the seasoning according to your taste preferences.
- Cheese and Assembly: Take your dough and stretch it into a round shape. Sprinkle grated parmesan cheese over the dough, followed by the tomato sauce. Finally, top it with mozzarella cheese. You can also add provolone cheese slices for an extra cheesy experience.
- Baking: Preheat your oven to 500-600 degrees Fahrenheit. Transfer the assembled pizza to a greased and floured sheet of heavy-duty foil. Place the pizza in the oven and bake it until the crust is golden.
- Serving: Once the pizza is baked, remove it from the oven and let it cool slightly. Brush the crust with olive oil and sprinkle basil leaves on top. Cut the pizza into slices, and it's ready to be served!
Enjoy your homemade classic cheese pizza!
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Frequently asked questions
Cheese pizza, like pizza in general, is thought to have originated in Naples, Italy. The word "pizza" was first recorded in 997 CE in Gaeta, Italy.
Mozzarella is the quintessential pizza cheese, but other common types include provolone, cheddar, goat cheese, and burrata.
To make a cheese pizza, you'll need dough, tomato sauce, and cheese. You'll also need warm water, sugar, flour, olive oil, salt, basil leaves, and possibly yeast. After kneading the dough and spreading the sauce, sprinkle on the cheese and bake for 12-14 minutes.
